![Chocolate & Clementine Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-848x543.jpg)
Every year I make my own candied peel, I absolutely love the stuff and I find it adds so much more flavour to your bakes and mincemeat than the shop bought version. This year I decided I wanted to use it for something different and after I treated myself to a new madeleine tin, I knew it had to be chocolate orange madeleines.
![Chocolate Orange Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-5-848x678.jpg)
We had some clementines in our fruit bowl that were looking a bit tired, so I used the zest from a clementine in the batter, along with a beurre noisette – you don’t need to make browned butter for madeleines, but you do need to melt the butter, so it makes sense to go a bit further with the melting as it adds a wonderful flavour to the finished bake.
![Chocolate Orange Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-2-scaled.jpg)
Finally when baked they are dipped in 74% Guittard Chocolate and decorated with the candied peel. You can decorate them however you like, but I think they look pretty dipped on an angle.
![Chocolate Orange Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-8-848x566.jpg)
This is a really easy recipe and the batter is great because it cooks in about 12 minutes and can be prepared the night before. So they’re actually perfect for breakfast.
![Chocolate Orange Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-3-scaled-365x365.jpg)
Chocolate Orange Madeleines
Equipment
- Madeleine tray
Ingredients
- 110 g Unsalted Butter
- 100 g Icing Sugar
- 40 g Ground Almonds
- 40 g Plain Flour
- Pinch of Salt
- 90 g Egg Whites
- 1 Clementine zest
- 140 g Dark Chocolate at least 70% cocoa
- Candied Peel to decorate
Instructions
- Place the butter in a saucepan over a medium heat and let it melt. Get a bowl ready and stand it on a heatproof service (a trivet or towel), you will pour the butter into this bowl to stop it cooking further.
- Cook the butter until it turns golden. It will bubble up, so you need a spatula or spoon to scrape the bubbles back so you can see the colour. The butter will also start to smell nutty.
- As soon as the butter starts to colour pour it straight into the bowl to stop it cooking. Allow to cool completely.
- Sift the sugar, almonds, flour and salt into a bowl, add the clementine zest and stir to combine.
- Whisk in the egg whites until combined. Finally add the cooled beurre noisette and whisk until it is fully mixed in.
- The mixture can then be placed in the fridge overnight or for at least 2 hours. This helps the mixture thicken for baking and to help create the hump on the madeleine.
- Just before baking pre-heat the oven to 170 degrees (325 degrees F), Gas 3.
- Take the madeleine pan and rub butter into the scalloped moulds, then dust the tray with flour. Tap off the excess flour and then fill each mould with a heaped teaspoon of batter, until it is at least 2/3rds full.
- You may find you have batter left over, do not over fill the moulds, you can use this batter to make more madeleines after your first batch.
- Bake the madeleines in the pre-heated oven for 12-15mins, you may need to rotate the pan half-way through baking to ensure they cook evenly.
- Allow to cool slightly and then remove the madeleines from the pan and place them on a cake rack to cool.
- Take the dark chocolate and place it in a small microwaveable bowl and heat in batches, stirring in between. Don't let it get too hot, or expect it all to melt, just give it a stir when it is mostly melted and allow the rest of the chocolate to melt. This is a quick method of tempering and should stop your chocolate going white when dried.
- Take the candied peel and chop it into very fine dice. Take a madeleine and dip it in the chocolate at an angle so you get a diagonal line on the madeleines. Allow the excess to drip off.
- Take the candied peel and decorate the madeleines with it however you like. Leave to set somewhere (not the fridge) and then store in a tupperware container. Eat within 24 hours ideally.
![Chocolate Orange Madeleines | Patisserie Makes Perfect](https://www.patisseriemakesperfect.co.uk/wp-content/uploads/2019/12/madeleines-3-scaled.jpg)
Thanks for reading.
Angela
Annaliese
I love chocolate and orange together, and these sound and look really wonderful. I’ve never made madeleines-but am intrigued by them! Homemade candies citrus peel is on the list for this winter’s kitchen projects!